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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Rice Pulao with Carrots and Green Peas
from Sharon Raghavachary

Serving Size: 4
  • 6 tb Vegetable oil
  • 1 md Onion, thinly sliced
  • 1 Garlic clove, chopped
  • 10 Whole cloves
  • 1 Cinnamon stick
  • 10 Cardamom pods
  • 2 Bay leaves
  • 1/4ts Turmeric powder (opt)
  • 1 1/2cBasmati rice
  • 3 c Hot water
  • 1 t Salt
  • 1 c Frozen mixed peas & carrots
  • 1/2c Golden raisins
  • 1/4c Almonds or cashews
Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. Then "splutter fry" the cloves, cinnamon cardamom, bayleaves and turmeric powder for 30 seconds to 1 minutes. Lower theheat and add the rice.

Continue to fry and stir until the rice iswell coated with the spices and starts to become transparent. Add hotwater (exactly double the measure of basmati rice), add salt andcover the pan. Bring to a boil, then reduce heat.

Stir in peas and rice and cover. Check the rice every 5 minutes or so to see whether the water has been absorbed and the rice is tender. Taste a grain and see. When the rice is done, fry the raisins and almonds in a little oil and mix into the rice. Do not overcook the rice - it will getsticky.